Mickey is going to a sleep over. That means Noah has full run of the house this evening and is excited. What I think he likes about being alone is that he will have a chocolate fudge cake all to himself!

Tomorrow night’s dinner will be pork chops with peach sauce, green beans and baked potatoes with chive butter. I’m thinking that Noah will try anything that is sweet. It doesn’t hurt that he loves pork chops!

Noah playing in the yard.

I’ll post the recipe here for you. If you cook this for dinner one night, please let me know what you think of it.

Cook the jam, ketchup, 1 tablespoon Worcestershire sauce and 3 tablespoons water in a large skillet over medium-high heat, whisking, until thickened, about 5 minutes. Whisk in the vinegar, then the butter, a few pieces at a time; whisk in a few tablespoons water if the sauce is too thick. Remove from the heat and cover.

Put the green beans in a microwave-safe bowl; sprinkle with water and season with salt and pepper. Cover with plastic wrap, pierce the plastic and microwave until tender, 8 to 10 minutes.

Whisk 1 cup flour, the baking powder, 1/2 cup water, the egg white and the remaining 1 teaspoon Worcestershire sauce in a bowl; add a few more tablespoons water, if needed. Put the remaining 1/2 cup flour in a shallow dish. Heat 1/4 inch vegetable oil in a large skillet over medium-high heat until it reaches 375 degrees F on a deep-fry thermometer.

Dredge the pork chops in the flour, then dip in the batter. Fry until golden, 3 to 4 minutes per side. Drain on paper towels. Serve with the peach sauce and green beans.